Method and apparatus for preparing cream fondant and the like



May 13, 1930. R. HEAD 1,758,602

METHOD AND APPARATUS FOR PREPARING CREAM FONDANT AND THE-LIKE FiledMarch 14, 1928 2 Sheets-Sheet 1 IIEII III FONALQ H5740 May 13, 19 0. R.HEAD 8,602

METHOD AND APPARATUS FOR PREPARING CREAM FONDANT AND THE LIKE FiledMarch 14, 1928 2 Sheets-Sheet 2 josh/67*.

WALD HEAD Patented May 13, 1939 RONALD HEAD, OF 'LUTON, ENGLAND,ASSIGNOB TO BAKER PE-RKTNS CO. INC., 015 a iasaeez SAGINAW, MICHIGAN, ACORPORATION OF NEW' YGRK METHOD AND APPARATUS FOR PREPARING CREAMFONIDANT" AND THE LIKE Application filed. March 14, 1928,5eria1 No.261,683,:md'in Great Britain March 15, 1927.v

This invention relates to an improved method and apparatus for preparingcream or fondant and the like generally used in the manufacture ofconfectionery or other pur-' v 5 poses, and the object is to enable afinished cream or fondant to be produced which will require no specialpreparation for use after an, elapse oftime as is usually necessary.

In the usual manufacture of such fondant or cream, sugarsyrup or thelike is boiled, after which itis cooled and then beaten. In practice theboiling is preferably done in an automatic cooker from which the cookedsyrup emerges on to, and is spread on a cooling drum, from which latterit is discharged into a beating apparatus to produce the fondantorcream. Now according to the present invention and in order to producethe improved product, there is introduced into the mass, after it hasalready been partiallybeat'en, that is to say at a suitable point alongthe beateror at.

or about the discharge point of the beater aforesaid, a diluting syrupcooked or heated to a desired degree and adapted to soften theoriginally partially produced fondant .or cream and preventrecrystallization thereof. This syrup to be added may be separatelyprepared in an auxiliary automaticcooker ar-. ranged in parallel to themain cooker and of smaller dimensions than the latter in order that therequired proportions of the two syrups may be easily determined, or thesame purpose may be attained-by taking a proportion, say 15 to 25.percent, of the syrup from the outlet of the main cooker and furtherheating the same, and subsequently returning this quantity to theremainder of the mass after the latter has been beaten as aforesaid.

; l0 lThe fondant or cream and added syrup are then further beaten andmixed in the said beater,'or are passed automatically into a secondbeater or mixer of any desired or conventional construction and ofsuitable capacity.

The said additional syrup may. contain substances such as glucose,albumen etc. which will effect the retardationof recrystallizationof'the fondant cream and preserve the desired consistency and texture,or these substances 1' may be automatically introduced at a further ingapparatus 0.

The partially prepared fondant or cream desired point into the beater orinto the additional beater, and there may also be introduced at thedesired point or points, any desired colouring fiavouring or othermatter or matters. v

The accompanying drawings show diagrammatically one form of apparatusfor carrying out the invention in which Fig. 1 is a side elevation, Fig.2 a plan and Fig. 3 an end elevation.

. The apparatus for producing the fondant or cream is of knownconstructionand co1nprises an automatic cooker-a in which the sugarsyrup boiled and from whence it is passed onto and is spread on acooling drum b and discharged from the latter into a beat- 7 isdischarged into a beater or mixer d, and for the purposes of producingthe improved from a heater supplied from the main cooker a as aforesaidthrough. a pipe 6 and discharged into the beater d at or adjacent thepoint of inlet of the fondant or cream.

. The fondant and additional syrup are then passedjthrough .union box finto a further beater or mixer g which is jacketed as at for thereception of tempering medium and from the end of which it is dischargedthrough outlet 9 A further addition of glucose, albumen, colouring orfiavouring matter may be introduced into the beater cl or g, therebeingshown by way of example a hopper h dicharging into the union box 7, saidhopper being jacketedor otherwise according to requirements. 7

It will be understood that the'beaters or mixers (Z and g may be alignedand constructed in one if desired instead of two, as may be mostconvenient in the disposition of the plant.

portions, reserving one portion in its hot state '70 product, there isadded tothe said massin V ably due to the sugar in the hot syrupcrystalto be added at alater stage of the process to solutions. Ifthewhole of the boiled sugar were treated by passing it over thecoolerdrum 6, and thence to the beater, it would either crystallize too fully,when it would be dilficult to work thefla'vouring into it, and would.probably clog in the mixerv 9 or, alternatively, ifreheated alone, itwould come into the moulds in such a: condition that it would takeseveral hours to harden in the moulds suflicient to'enable the centresto be removed and handled. This latter is the usual practice in dealingwith batches and is subject to the disadvantagejust mentioned.

But if one portion (say two-thirds of the cooked syrup) is cooled to theproper extent and then b'eaten,'it will crystallize in minutemicroscopic crystals inthe beater; and if,

then, the other portion (say one-thirdof the total syrup) is notpreviously cooled and beaten but is addedhot and uncrystallized, it willenable thealready crystallized por-" tion to be further carried along tothe moulds together with the added frappeetc, and it will alsohave theeffect that the fondant in .athemouldsrwill set very rapidly (say, in

aboutntwenty minutes).

. Thisacceleration of the setting is problizingafter the mass has beendeposited in the starch moulds, through; the slow cooling brought aboutby its contact with the cold crystalline portion and through the seedingeffect of the microscopic crystals in this'same portion.

p, I I

Thus the rationale of the process appears to be, first, to enable thegreater bulk of the sugarto crystallize in a minute grain before itreaches the moulds; second, to partiallyremelt this crystalline mass bysubsequent addition. of relatively hot syrup; and, third, to cause thepartially remelted crystal-line mass to react on the hotter added syrupso as to inaugurate the crystallization of the latter in such a way thatthe major portion of this crystallization will take place in the starchmoulds. The same result would not bereached if the whole of the syrupwere cooled at the same time, because if the cooking were carried so faras to give quick setting in the moulds, the texture of the fondant wouldbe too hard.

Thehot syrup (thinning) is added to the fondant at as high a temperatureas possible in order to get the fullest effect of the heat units itcarriesin melting the fondant. Vere it practicable to do so, thetemperature of this syrup would be raised; but in so doing, the

cooking temperature would necessarily be raised so high as to bedisastrous.

The syrup is added in order that a new lot of uncrystallized sugar syrupmay be included in the batch which will crystallize after the mass isdeposited in the starch moulds. The crystallization of the sugar in thissyrup is'retarded by the action of the stirrer and particularly bytheintroduction of a colloidal substance incorporated with thefiavouring so that it does not crystallize until it reaches thestarchmoulds. The desired effect cannot be obtained and maintained at its mosteffective point, however, in an intermittent or batch mixing: theprocess must be continuous. g

The actual practical'result of the process is that the fondant producedsets in the moulds in a much quicker time than the'ordinary method, say20 minutes or thereabouts, as against 6 or 8 hours. 7

' Although the centres made in the starch moulds in this way setsufficiently to be removed for coating in such a short time, it will beunderstood that after they are coated, with chocolate for instance, theywill regain the soft conditionin due course, and it has been found thatcentres made by the process'are of excellent quality.

The invention is distinctly valuable in the savingof time, saving innumber of starch moulds, capability of reutilizing the starch mouldsquickly and without necessity for drying them out, saving of factoryspace and of mens time. I

What I claim as my invention and desire to secure by Letters Patent ofthe United States 1s i 1. A continuous method of preparing creamfondant, comprising the steps of continuously cooking and then coolingsugar syrup; subjecting the cooled syrup to a partial beating action;continuously adding to the partially beaten syrup a predeterminedproportion of uncooled, unbeaten diluting syrup which, at the time ofits addition, is hotter than the mass whereto it is added; and thensubjecting the fondant mass and added syrup to furtherv beating. I

2. A continuous method of preparing cream fondant, comprising the stepsof continuously cooking and thencooling sugar syrup; subjecting thecooled syrup .to a partial beating action; continuously adding tothepartiallybeaten syrup a predetermined proportion of uncooled, unbeatendiluting syrup which, at the time of its addition, is hotter than themass whereto it is added, said diluting syrup containing a substancewhich will retard recrystallization; and then subjecting the fondantmass and the added syrup and retarding substance to further beating. j

3. Apparatus for preparing cream fondant, comprising a cooker; a rotarycooling drum located adjacent the cooker to receive cooked syrup on itsperipheral wall; beating means adjacent the drum to receive the cooledsyrup and means for supplying a predetermined quantity of heateddiluting syrup to said beating means.

4. Apparatus for preparing cream fondant, comprising a cooker; a rotarycooling drum adjacent the same to receive cooked syrup on its peripheralWall; a heater adjacent the drum. to receive the cooled syrup; means forsupplying a predetermined quantity of heated diluting syrup to thefondant mass contained in said heater; a second beater; and means fordelivering the fondant mass and diluting syrup from the first heater tothe second.

5. Apparatus for preparing cream fondant, comprising a main cooker; arotary cooling drum adjacent the same to receive cooked syrup on itsperipheral Wall; an auxiliary cooker adjacent the main cooker; and aheater to receive cooled syrup from the drum and heated diluting syrupfrom the auxiliary cooker, respectively. I

6. Apparatus for preparing cream fondant, comprising a main cooker; arotary cooling drum adjacent the same to receive cooked syrup on itsperipheral Wall; an auxiliary cooker adjacent the main cooker; a heaterto receive cooled syrup from'the drum and heated diluting syrup from theauxiliary cooker, respectively; a second heater; and means fordelivering the fondant mass and diluting syrup from the first heater tothe second.

In Witness whereof I have signed this specification.

RONALD HEAD.

